Evaluation of the viscoelastic properties of pork liver pâté during sterilisation observed in situ Article Swipe
Markéta Pětová
,
Zdeněk Polášek
,
Barbora Lapčíková
,
Ľubomír Lapčík
,
Leona Buňková
,
Matěj Pospiech
,
Pavel Foltin
,
Jaroslav Talár
,
Richardos Nikolaos Salek
,
Vendula Kůrová
,
Katerina Křištofová
,
František Buňka
·
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.1016/j.lwt.2023.115614
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.1016/j.lwt.2023.115614
The first aim of the study was to observe in situ changes in the viscoelastic properties of pork liver pâté during an increase in temperature (the target temperature of 122 °C), holding it (10 min), and the subsequent cooling thereof using a dynamic oscillatory rheometry equipped with a pressure cell. At the same time, the samples were treated according to the same sterilisation mode in an autoclave. The second objective was to characterise the physical, chemical and microscopic properties of the sterilised pork liver pâté samples after 7 days of storage at 5 °C. A sharp decrease in the values of the storage (G'; Pa) and loss (G'´; Pa) moduli up to ≈58 °C was followed by a stagnation of these parameters up to ≈70 °C and a further increase in G' and G'´ up to ≈85 °C. After cooling the sterilised samples, the G' and G'´ values were significantly higher than those of the original untreated sample. Knowledge about the course of the viscoelastic moduli development during sterilisation and subsequent cooling and the quality characteristics of final food products is crucial for the control of these processes during manufacturing and for information important for pipeline transport. In the future, selected hydrocolloids could be evaluated as possible substances for confirmation of their effect on the viscoelastic properties during sterilisation.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1016/j.lwt.2023.115614
- OA Status
- gold
- Cited By
- 6
- References
- 32
- Related Works
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- OpenAlex ID
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All OpenAlex metadata
Raw OpenAlex JSON
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https://openalex.org/W4389567777Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1016/j.lwt.2023.115614Digital Object Identifier
- Title
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Evaluation of the viscoelastic properties of pork liver pâté during sterilisation observed in situWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2023Year of publication
- Publication date
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2023-12-11Full publication date if available
- Authors
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Markéta Pětová, Zdeněk Polášek, Barbora Lapčíková, Ľubomír Lapčík, Leona Buňková, Matěj Pospiech, Pavel Foltin, Jaroslav Talár, Richardos Nikolaos Salek, Vendula Kůrová, Katerina Křištofová, František BuňkaList of authors in order
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https://doi.org/10.1016/j.lwt.2023.115614Publisher landing page
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goldOpen access status per OpenAlex
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https://doi.org/10.1016/j.lwt.2023.115614Direct OA link when available
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Viscoelasticity, Rheometry, Materials science, Autoclave, In situ, Dynamic modulus, Composite material, Food science, Dynamic mechanical analysis, Chemistry, Polymer, Metallurgy, Organic chemistryTop concepts (fields/topics) attached by OpenAlex
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6Total citation count in OpenAlex
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2025: 3, 2024: 3Per-year citation counts (last 5 years)
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32Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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